Lets compare vitamin content per 14 ounces of Dishcloth Gourd vs Cooked Ripe Red Tomatoes:
Raw Dishcloth Gourd has 1.4 times more Vitamin B1, 2.7 times more Vitamin B2 and 1.7 times more Vitamin B5 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.3 times more Vitamin B3, 1.8 times more Vitamin B6, 1.9 times more Vitamin B9, 1.9 times more Vitamin C, 5.6 times more Vitamin E and 4 times more Vitamin K than Raw Dishcloth Gourd.
Both Raw Dishcloth Gourd as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Dishcloth Gourd vs Cooked Ripe Red Tomatoes:
Raw Dishcloth Gourd has 1.8 times more Calcium and 1.6 times more Magnesium than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.1 times more Copper, 1.9 times more Iron, 1.6 times more Potassium and 2 times more Zinc than Raw Dishcloth Gourd.
Both Raw Dishcloth Gourd and Cooked Ripe Red Tomatoes have similar amounts of Manganese, Phosphorus and Water per 14 oz.
Both Raw Dishcloth Gourd as well as Cooked Ripe Red Tomatoes have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Raw Dishcloth Gourd has 1.6 times more Fiber and 1.3 times more Protein than Cooked Ripe Red Tomatoes.
Both Raw Dishcloth Gourd and Cooked Ripe Red Tomatoes have similar amounts of Carbohydrate and Sugars per 14 oz.
Both Raw Dishcloth Gourd as well as Cooked Ripe Red Tomatoes have insufficient amounts of Energy, Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.